Blueberry buttermilk pancakes

 While these would make an admirable breakfast, I was in the mood for comfort food in the evening, so we opted for breakfast at dinner. (Note to self: Please brainstorm sometime to come up with a less tiresome word than brinner. It's so awfully tinny.) Topped with some of the farmers market blueberries I froze this summer and some sausage links from Hilltop, it worked on a night when I really didn't feel like cooking. And at least today finally is really Thursday.

Buttermilk blueberry pancakes

From seasonsandsuppers.ca, a source of great number of comfort food recipes -- or at least that's what I always pin from there.

Ingredients

3 tablespoons butter plus some for greasing pan

1 1/3 cups flour

3 teaspoons baking powder

½ teaspoon salt

¼ cup sugar

1 egg, beaten

1 cup buttermilk

¼ teaspoon vanilla

1 cup or more fresh or frozen blueberries

Method

Melt 3 tablespoons butter and let cool.

Combine dry ingredients in a large bowl. Combine milk, egg and vanilla. Pour butter and milk mixture into a well in the dry ingredients and stir just until combined. Yes, there will be some lumps.

Heat griddle or large skillet over medium to medium-low heat. Swipe with a bit of butter. Scoop a heaving ¼ cup of batter onto griddle, leaving a wide gap between pancakes so they don’t spread into each other. Dot surface with blueberries. 

These make fairly thick pancakes and the dough is pretty tacky to start with, so they'll take a bit longer to cook than some recipes. When top of pancakes start to get dotted with bubbles and bottom is golden brown, flip pancakes and cook on the other side until cooked through.

Repeat with remaining batter. Makes about 7 good-sized, very filling pancakes. Garnish with remaining blueberries.

Rating: Blogger Jennifer from Ontario, Canada, labeled these "My Best Blueberry Pancakes" and they're certainly quite nice. I'm rather fond of my blueberry cornmeal cakes from James McNair, but these are nice too. Comfort has been applied.

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